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Oyster Report 11.28
HAPPY TURKEY DAY!!!!!

Moon Shoal
Harvest location:
 Barnstable, MA
Farmer:
John Martin

How they are grown: These oysters begin in a rack and bag system until 2 inches. Then spend the rest of their grow out in trays constructed from lobster cages.

How they taste: lighter salinitiy up front, thanks to the infusion of freshwater  during the grow out, followed by a smooth buttery finish.

Sand Dune
Harvest Location:
Souris, East Cape, PEI, CAN
Farmers: Phil Enserink

How they are grown:  Phil harvests wild seed from the area and lets these babies grow to perfection on the famous red sand dunes   around the Souris river. They are all bottom cultivated. The oysters are moved seasonally to protect them from the winter ice. They are harvested at low tide by hand as much as possible. They are  very mature oyster and take around 4-6 years to reach market size.

How they taste: They have a plump meat that hits you with a classic briny pop, followed by a nutty/caramelized like finish. Their bright green shell is distinct and makes them visually pop!

High Waters
Harvest Location:
Humboldt Bay, CA
Farmer:
Hog Island

How they taste:
medium texture, light brine, earthy umami finish.

Thank you Loyal Readers!